Malt Loaf Like Soreen Recipe
Malt loaf is a delicious and popular British snack cake. It is made with whole wheat flour, malt extract, raisins, and flavourings, and it has a soft, moist, squidgy texture. This blog post will provide you with a simple and easy-to-follow recipe for making a copycat Soreen malt loaf at home. The recipe is just as delicious as the store-bought version, and it is much more affordable.
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Soft and chewy low-fat malt loaf
This recipe is for a basic copycat Soreen malt loaf, but you can easily add your own twist to it. For example, you could add dried cranberries, apricots, or nuts. You could also experiment with different spices, such as cinnamon, nutmeg, or ginger. Malt loaf cake is often enjoyed for breakfast, as a snack, or as a dessert. The best thing about it is that it’s low in fat, so you don’t have to worry about adding some butter on top!
You may also like to try my other fruit loaf recipe >> Yorkshire Tea Loaf.
The difference between this malt recipe and Soreen
The difference is that this recipe is not as dark in colour as the shop-bought Soreen. You could add more black treacle, but then the taste would be different. Another option would be to add molasses, but not sure if that would too alter the taste. Obviously, there are secret ingredients in the Soreen recipe, but this is as near enough as I could get it!
Equipment
You will need the following:
- 1 x 1lb Loaf Tin (10x 20 cm)
- Baking Paper to fully line the tin.
- Measuring jug
Ingredients
- 9 tbsp Barley Malt Extract (Liquid/syrup type)
- 2 tbsp Black treacle
- 50 g Dark Brown Sugar
- 150 ml Strong Cold Black Tea
- 200 g Raisins (or sultanas)
- 125 g White Strong Bread Flour
- 125 g Wholemeal Strong Bread Flour
- 7 g Fast Action Dried Yeast
- ½ tsp Salt
barley malt mixture in measuring jug- Malt loaf mixture in a 1 lb tin
How to make malt loaf like shop-bought Soreen
Storage
Leave the malt loaf cake to rest for two days to get the best taste and squidgy texture. Wrap in baking paper and tin foil and keep in an air-tight container at room temperature. It will last for about a week once opened.
If you love this recipe, you may also like:
Oaty Malt Cream Dunking Biscuits
Malt Loaf Like Soreen Recipe
Ingredients
- 9 tbsp Barley Malt Extract ((Liquid/syrup type consistency))
- 2 tbsp Black treacle
- 50 g Dark Brown Sugar
- 150 ml Strong Cold Black Tea
- 200 g Raisins (or sultanas)
- 125 g White Strong Bread Flour
- 125 g Wholemeal Strong Bread Flour
- 7 g Fast Action Dried Yeast
- ½ tsp Salt
Instructions
- Add the tea to a measuring jug of 150mls. Ensure the teabag has been left in a while to produce a strong tea. Remove the tea bag and make sure the tea is still at 150 ml, is not top it up with hot water.
- Add the malt extract, treacle, sugar and raisins to the jug. Stir until everything is mixed together and leave to stand for at least 15 minutes for the fruit to soak. (You can also do this the night before for a more plumper fruit)
- Mix the flour, yeast and salt, then add the malt mixture to make a batter. Cover and leave to rest for 1 hour. It will not rise when you leave it to rest, only when in the oven.
- Preheat the oven to 160℃/140℃fan/320℉/Gas 3. Grease and fully line a small loaf tin 10 x 20cm (1lb).
- Pour the mixture into the tin and spread it out evenly. Bake in the oven for 1 hour. Check with a skewer or sharp knife in the middle of the loaf, and if it comes out clean it's done!
- Brush the top with barley extract and leave in the tin to cool. Wrap in baking paper and tin foil, and ideally, eat after a couple of days if you can wait that long!
Nice recipe. May i suggest the following. Some Homebrew beer makers use dark dry malt extract for making stout/Guinness clones. Subsitute 100g of dark dry malt extract for the liquid version and add it to the flour as it blends easier. Seal the packet well after use because the powder absorbs moisture and becomes sticky. The Malt loaf will be darker.
Thank you. I will definitely try that, I’m always open to new suggestions.
Why has the recipe got flour twice, is it a mistake? What’s the total flour
Hi Gail no, it’s not a mistake. One is 125g white bread flour and the other is 125g wholemeal bread flour. hope that helps 😉
What type of malt did you use, please? Was it the powder or the honey like sryup.?
I can’t wait to try your your recipe 😋 it looks amazing. Hopefully it’s not an old post. Fingers crossed I’ll hear back from you soon.
Thanks for sharing your recipe…
Hi, sorry I should have stated the malt is the syrup type. Thanks for pointed this out. Enjoy!
Hi Rachel. Great recipe.
Molasses is what Canadians call black treacle.
That’s good know, will keep that in mind for future recipes. Thank you! 😉